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  1. dpeart

    Chicken legs on a UDS

    I'm going to be cooking a lot of chicken legs this afternoon for a group of 15 or so teenagers. Yesterday I put them in Pop's brine and will season them with Simon and Garfunkel Rub prior to smoking.  There will be enough legs to completely fill both 22.5" racks in my UDS.  I plan to cook then...
  2. dpeart

    My turkey

    Did one a week early. Brine was Pop's recipe for 4 days. Smoked with pecan 5 hours at 325F, 23 pound turkey. Pulled at 179F, forgot to set my food alarm. :mad: Plenty of juice pouring out of my temp probe hole. :) Sent from my MOPHO using Tapatalk 2
  3. dpeart

    Casing package size

    If I by a container of sheep casings like: http://www.sausagemaker.com/22200sheepcasings1-111624-26mmcannotshipoutsideus.aspx?page=2 or http://www.butcher-packer.com/index.php?main_page=product_info&cPath=85_94_97&products_id=308 Is that for one hank or more?  I can't see where it says how...
  4. dpeart

    Timeline question

    I've got my meat cured and ready to grind/stuff.  Is it OK to grind and stuff one day, store in the fridge over night and smoke/poach the next day?  I couldn't find anything that says this isn't OK, but thought I'd double check here. thanks, dave
  5. dpeart

    8.4 pound brisket on my UDS using my LinkMeter controller

    I did a brisket yesterday getting ready for my cook tonight.  It was a smaller brisket that I was hoping to get done in ~1 hour per pound. I loaded up my UDS with 3.5 chimneys of blue bag briquets, and three chunks of live oak around 6:30AM, temp 250F.  I use a simple dalmatian rub and put the...
    • dpeart
    • Thread
    • Replies: 4
    • Forum: Beef
  6. dpeart

    % weight loss for solid beef jerky?

    I made up about 5 pounds (wet weight) of solid strip beef jerky yesterday I used Rytek's recipe. I smoked it with my amzn smoker (oak) for 3-4 hours at 130F, then finished it at 160 for about 4 more hours. I've never done this before so I was "guessing" on when it was done, but upon pulling it...
  7. dpeart

    Looking for a recipe recommendation

    I'd like to make some sausage this weekend but am looking for a recommendation.  I'm looking to make something similar to the Hillshire Farms Kilbasa you can get at the grocery store. I have the 39-40mm hog casings, all the Marianski books, and the Kutas 4th edition for my selection of...
  8. dpeart

    Look what UPS dropped off today!

    I can't wait! Even Duchess is happy to see it The box was entirely coverd with clear packing tape.  Took a while to figure out how to open it without destroying the box.  I'm an original box hoarder. Yes, much more than a handle! Finally out of the box! One last shot I'm pretty...
  9. dpeart

    Standard sizes for #22 meat grinder?

    I'm been looking for #22 meat grinder plates for a replacement for my grinder: http://www.foodservicewarehouse.com/royal-industries/roy-hc-22/p6964.aspx The plates measure: 3-3/16" diameter 1/2" center hole diameter 9/16" square hole for the cutter. The odd thing is that the more common...
  10. dpeart

    Anyone have either of these two 15 pound stuffers?

    MTN 15lbs stuffer here: Uniworld Manual Vertical 15 Lb Sausage Stuffer STV7  http://uniworldfoodequipments.com/?p=3183 I'm looking for a 15 lb stuffer after reading all the "sausage stuffer" threads.  I also think I've narrowed it down to these two models that are ~$200.  Not sure how much...
  11. dpeart

    My new slicer!

    My wife surprised me today with a new (to me) slicer!  Bacon here I come! She also got me a nice #22 meat grinder.  Now to get a sausage stuffer and I'm set! dave
  12. dpeart

    Polish Sausage recipe recommendation

    I bought the book "Polish Sausages, Authentic Recipes and Instructions" by Marianski along with the meat curing book.  Really good read. Anyone here use any of the recipes before?  I'm looking for recommendations.  I'm thinking the Sausage Links, page 172 or Bacon Sausage page 174. Other...
  13. dpeart

    Butcher pre-sliced the bellies, now what?

    All, I was talking to my brother and he told the butcher he wanted the bellies to make bacon.  The butcher sliced the bellies into bacon slices, but it isn't cured or smoked. Ideas on how to salvage the bacon?  Can you wet cure sliced belly, then smoke it? not sure how to proceed. dave
  14. dpeart

    My UDS build

    I built my UDS a month or so ago and am now finally putting up my build picts. My initial smoker was an electric ECB.  It worked great, and I've put out a lot of good BBQ, but my main complaint was that at 18" in diameter it was a pain to cook a whole packer brisket as they are typically more...
  15. dpeart

    My first time makin' bacon

    I finally got around to making some bacon. Equipment: UDS - with electric element BBQ Guru AMNPS Food stuffs: 11 pounds fresh pork belly Morton TQ Course ground pepper Sugar Smoking log: 9:00AM     - turn on smoker to 150 to dry out 11:00AM - 11oz hickory pellets     - reduced...
  16. dpeart

    New from Texas

    I've been running my ECB smoker for about 5-6 years now, mostly brisket, ribs (pork), and butts.  It got to be too small so I recently built a UDS that I"m loving.  The nice thing is that I can use the ECB electrical element or the charcoal pan for the UDS.  I've only smoked some leg quarters on...
  17. dpeart

    Which A-Maze-N product for my UDS?

    I'd like to get a a-maze-n smoker for cold smoking bacon and sausage in my UDS or ECB.  I see there are two basic version the dust and pellet versions.  Which would work best for these smokers? I'd also like to use it for hot smoking if possible.  This is making me think the pellet version...
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